Mini Banana Chocolate Protein Loaves

Mini Banana Chocolate Protein Loaves

I am so grateful to have my own home office thanks to an amazing man who so generously gave it to me. One problem I seem to face often is a lack of space on my desk. School books, materials for my students and recipe development notebooks have completely taken up all the space on my desk. Finding an empty space to jot down a note has become next to impossible. So as I promised to myself in my previous post, I plan to make organization a priority and have a life with less clutter, which includes my desk! All I really needed was a few pretty inexpensive baskets or crates to store the bulky items. A basket with a cover is a great idea if you have a few eyesores that you rather keep hidden. What’s best is that because the baskets look beautiful, you can still keep them next to your desk so you have easy access at any time.

Mini Banana Chocolate Protein Loaves

Before

Mini Banana Chocolate Protein Loaves

After

Mini Banana Chocolate Protein Loaves
A small desk leaves room for only a small snack, so in light of this small office remodel I have made a perfect treat that is portioned, yet full of protein. With no added sugar thanks to Truvia Calorie-Free Sweetener, this mini loaf is a great grab and go breakfast that will you keep feeling satisfied until lunch. The best part about the recipe? You make the entire thing in your blender. Yup I said it. No mixing bowls, mixers, spatulas etc… Talk about saving space! I also love that with Truvia Calorie-Free Sweetener, there is no need to make a mess measuring sugar, you just rip open a packet and you’re done. This makes the baking process a lot easier and most importantly remains delicious.

Ps. For free samples of Truvia Calorie-Free Sweetener head to Truvia.com/Canada/products/free_sample
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Ingredients:

• 1 ripe banana
• 1/3 cup almond milk (or your favorite non-dairy beverage)
• 2 eggs
• 1/3 cup melted coconut oil
• 1/3 cup chocolate protein powder (I use garden of life raw protein powder)
• 1 cup gluten free oats
• 1 tsp vanilla extract
• 4 packets Truvia Calorie-Free Sweetener
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1/2 cup chopped pecans (for sprinkling)
• 1/4 cup 70% chocolate chips (for sprinkling)

Directions:

1. Preheat oven to 350 F. Grease 6 mini loaf pans and place on a baking tray. (If you don’t have mini loaf pans, you can do this in muffin tins as well)
2. In a high-speed blender add the banana, almond milk, eggs, coconut oil, protein powder, oats, vanilla, Truvia Calorie-Free Sweetener, baking powder, and baking soda. Blend until thoroughly combined. Make sure to scrape the sides of the blender.
3. Pour batter evenly amongst the loaf pans (about 1/3 of the way up) and bake for 15-17 minutes or until a toothpick comes out clean.
4. Store in an airtight container for up to 10 days.

Superfood Popcorn

Superfood PopcornThis Clean Eating Goddess is more of a crunchy, salt girl then a dessert one. Chips and french fries are probably my biggest weakness and I literally don’t think I could survive a month without having either. My man refers to me as a chip monster. Yes. MONSTER. Thank god there are some great healthy alternatives out there. I love any chip containing beans, non GMO corn or brown rice as one of the first ingredients. It is also an added bonus if they are baked in olive oil rather than deep fried. It is ok to indulge in these kinds of treats but always remember to keep an eye out on portions. From my experience, NEVER eat from the bag- especially in the car. I have come very close to finishing off an entire bag of chips all by myself. When your driving or doing other activities like watching tv or working on the computer you seem to lose control and become less mindful about what you are actually eating. On the other hand, I know its hard to just have 12 chips. 12 chips are a tease. Many people turn to popcorn because of its large portion for little calories and fat. I don’t count calories, but I know that having an entire bag of chips isn’t the best for my waistline, or my health.

I know that most of us go for that reduced fat microwave popcorn thinking we are doing ourselves good. But when something tastes like butter without butter being in it at all, logic tell us the product has its share of chemicals. So whats the solution, you ask? The old fashioned way- right on the stove top. I have to say, I was quite impressed with just how easy this was to make. I will never go back to microwave popcorn again. The best part is you have complete control of the taste and ingredients that go into your healthy snack. I added lots of superfoods into mine to make it salty, crunchy and also good for you. In this batch, I cooked the corn in anti viral coconut oil and coated the kernels in anti inflammatory turmeric, omega 3 rich chia seeds and vitamin rich maple syrup!
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Ingredients:

• 1 cup corn
• 4 tbsp coconut oil
• good pinch of pink himalayan salt (regular salt is fine)
• 1/2 tbsp turmeric
• 1 tbsp chia seeds
• 1/4 tbsp garlic powder
• 1/4 tbsp chilli flakes
• 2 tbsp maple syrup
• 1 tbsp nutritional yeast
• 1 tsp sumac
• pinch of pepper
• Add ins (optional): dried cherries, 70% dark chocolate, unsweetened coconut flakes, any nut etc…

Directions:

1.Add corn and coconut oil to a large stock pot. Turn on the heat to medium high. Add a good pinch of salt. Wait for the oil to simmer. When the first kernel pops, cover and allow to continue until the popping slows down. Once it begins to slow down. Remove from heat and pour popcorn unto a large baking sheet.

2.In a your food processor add a small pinch of a salt and pepper, turmeric, chia, garlic powder, chilli flakes, nutritional yeast and sumac. Pulse until a powder forms.

3.In a small sauce pan over medium heat, bring your maple syrup to a simmer. Add your spice mixture and stir for 2 minutes to allow the spices to release their flavour.

4.Pour the spiced syrup over your popcorn and toss until evenly distributed. Be careful with your hands here- hot turmeric can stain your hands! (if your hands to get stained, scrub with hot soapy water)

5.Store in an airtight container. I added dark chocolate, dried cherries and coconut for a sweet and salty mix! Feel free to add nuts, dried fruit and other superfoods!Superfood Popcorn

Banana Chocolate Chip Granola Clusters

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If you love the taste of chocolate chip banana bread, and the crunch of granola then these clusters are for you! Although Goddess Granola, will be my one true granola love, these crunchy clusters come in at a close second. Perfect on top of coconut yogurt, chia pudding- or straight from the jar… these babies are the perfect pick me up when fuel is running low. These have the perfect amount of natural sweetness from overripe bananas and lots of fiber from buckwheat and oats! As always these are gluten, dairy and refined sugar free. They are also vegan! Mornings just got a little easier…

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Ingredients:

• 2 cups gluten free rolled oats
• 1 cup buckwheat (I used sprouted, or you can use more oats!)
• 1 cup walnuts (roughly chopped)
• 1/4 cup coconut sugar
• 1/2 tsp sea salt
• 1 tbsp cinnamon
• 1/4 cup coconut oil (melted)
• 1/3 cup maple syup
• 1 tsp pure vanilla extract
• 1 ripe banana mashed
• 1/4 cup 70% chocolate chips or cacao nibs

Directions:

1. Preheat oven to 350. Line a baking sheet with parchment paper. Mash banana with a fork in a small bowl.

2. In a large bowl combine oats, buckwheat, walnuts, coconut sugar, sea salt and cinnamon.

3. In a small sauce pan over medium heat, melt coconut oil and whisk in maple syrup, mashed banana and vanilla. Pour mixture over dry ingredients and mix until combined and well coated.

4. Spread the mixture evenly onto your baking sheet and bake for 25-35 minutes or until golden. Do not mixture during baking to keep clustered! Allow to cool and then break granola up into palm sized clusters. Add chocolate chips and stir. Store in an airtight container for up to two weeks.
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